Step-by-Step Instructions
- 1Season pork tenderloin with salt, pepper, and herbs
- 2Vacuum seal or place in zip-lock bag using water displacement method
- 3Set sous-vide circulator to 140°F / 60°C for perfect texture
- 4Cook for 1-4 hours depending on desired texture
- 5Remove from bag and pat completely dry
- 6Heat cast iron skillet over high heat with oil
- 7Sear 30-60 seconds per side for golden crust
- 8Slice and serve immediately
Expert Tips for Sous-vide
- 1 hour: tender, 2-4 hours: very tender and slightly firmer
- Safe temperature for pork is 145-160°F / 65-70°C (safe to well done) when held for time
- Add garlic, herbs, or apple cider to bag for flavor
- Perfect for uniform doneness throughout
- Can finish with glaze after searing
Pork Tenderloin Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Slightly pink center is acceptable |
| Well Done | 160°F / 70°C | No pink remaining, fully cooked through |
Pork Tenderloin Safety Guidelines
Important food safety practices when handling and cooking pork tenderloin.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your pork tenderloin is safely cooked and delicious.
Other Ways to Cook Pork Tenderloin
Roasting
Roasting Pork Tenderloin
Cook Time
20min - 50min
0.75-2.5 lb / 0.3-1 kg
Weight Range
0.75-2.5 lb / 0.3-1 kg
Oven Temperature
425°F / 220°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
Smoking
Smoking Pork Tenderloin
Cook Time
2h
Smoker Temperature
225°F / 105°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
Slow Cooking
Slow Cooking Pork Tenderloin
Cook Time
4h
Slow Cooker Temperature
Low
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
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